Dining at Illinois State University is committed to providing a safe environment for those with allergies, celiac disease, and other specific dietary needs. We believe the ability to dine safely on campus with fellow Redbirds is a significant part of the collegiate experience, and we strive to provide this opportunity to all students. Our registered dietitian works closely with members of the culinary team to ensure policies are in place and staff is trained to minimize cross contact with the eight most common allergens and gluten. If you need assistance navigating our dining centers or are interested in learning more about individual accommodations, please contact our registered dietitian.
Our menus on NetNutrition provide detailed information on gluten, sesame, and the most common food allergens. This tool allows you to filter specific food allergens from the menu. If a specific allergen is not listed in the filter options, you may scroll over each menu item and review the ingredients list on the nutrition facts panel. NetNutrition is available through the Dining website or the Illinois State App under the Campus Dining Guide.
Members of the culinary team are trained on food handling and allergies.Though staff members take every precaution to prevent cross contact, students and guests should take the following steps to minimize their exposure to allergens while dining at on-campus dining facilities:
Dietary accommodation can take many forms. Students are encouraged to work with the Registered Dietitian to determine the most appropriate accommodation. While we make every reasonable effort to provide dining accommodations for students with an array of dietary needs, students who feel that, despite the best efforts of Illinois State Dining Services, reasonable accommodations were not achieved are encouraged to work with the Registered Dietitian and the Department of Student Access and Accommodations to facilitate a solution.
We strive to provide customers with the most accurate, current nutrition and allergen information available. There is a possibility that manufacturers may change their product formulation or ingredients without our knowledge and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. It is, therefore, ultimately the responsibility of the customer to judge whether to question ingredients or choose to eat selected foods. Though many menu items are free of food allergens care must be taken to note that potential for cross contact does exist. Customers must be their own advocates and exercise caution at all times. If you encounter any difficulties or errors in information, please contact us as soon as possible. Additionally, please note that Illinois State University dining staff is NOT trained to administer Epi-pens and does not provide them.